Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, moroccan spiced chicken with sumac and date couscous. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Moroccan spiced Chicken with Sumac and Date Couscous is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Moroccan spiced Chicken with Sumac and Date Couscous is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook moroccan spiced chicken with sumac and date couscous using 23 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan spiced Chicken with Sumac and Date Couscous:
- Get 4 chicken breasts, thickly sliced across the grain of the meat
- Get 1 tsp ground Cinnamon
- Make ready 2 tsp ground Cumin
- Take 1/2 tsp Chilli flakes, or equivalent
- Prepare 2 tbsp Garlic oil or 2 Garlic cloves crushed and 2 tbsp vegetable oil
- Take 1 tsp Sumac (optional)
- Make ready 1 tsp Harissa (optional)
- Prepare 1 tbsp Honey, warmed until runny
- Make ready 1 tbsp Lemon juice
- Take 1 tin chopped tomatoes
- Make ready 1/2 pt hot stock
- Make ready Half a pack of green Beans, cut into pieces
- Get Vegetable oil
- Get 4 handfuls couscous
- Get Rind and juice of 1 lemon
- Get 1 handful chopped dates (optional) Raisins or Sultanas also work well
- Make ready 1 tsp Sumac (optional)
- Prepare 1/2 tsp Chilli flakes or similar equivalent
- Make ready 1 tsp Dried parsley
- Make ready 1 tbsp Olive oil
- Take Salt, Pepper
- Make ready Fresh Parsley, chopped
- Take Toasted Almond flakes (optional, we don’t use these due to a nut allergy in the family)
Instructions to make Moroccan spiced Chicken with Sumac and Date Couscous:
- Mix the cumin, cinnamon, sumac, harissa, garlic oil or garlic and oil, lemon juice, honey and chilli flakes together in a bowl. Place chicken into the spice mix and coat each piece thoroughly. Put aside to marinate.
- Put the lemon rind, juice, olive oil, cumin, sumac, dates or dried fruit, chilli flakes and dried parsley into a pudding bowl. Add couscous and mix together. Pour boiling water over the couscous until it is about half a centimetre above the level of the couscous. Stir with a fork and set aside in a warm place to swell.
- Heat a large frying pan and add some vegetable oil to lightly coat the surface. Add the pieces of marinated chicken and cook without moving the pieces for a few minutes until well browned, almost charred. Turn over and repeat the process. Cook in batches to avoid overcrowding which will cause the chicken to boil and become tough and pallid. It’s also very important NOT to move meat around when cooking otherwise it won’t brown properly.
- Once the chicken is all cooked, return it all to the pan and add the hot stock and stir to de-glaze the pan, followed by the tomatoes. Stir and bring to a simmer.
- Lightly boil the beans in salted water in a separate pan until all dente.
- Add the beans to the chicken and stir. Cook for 20 minutes on a low / medium heat to reduce the sauce. Check flavour and season.
- Zap the couscous in the microwave for 1 minute if it’s got too cool.
- Serve the chicken and couscous along with a sprinkling of chopped Parsley. A few toasted Almond flakes makes a good addition if you have them. We always have some extra green veg with ours for added nutrients.
So that’s going to wrap this up for this exceptional food moroccan spiced chicken with sumac and date couscous recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
